4teaspoonsapple cider vinegar (adds just the right tang)
½cupshredded carrot (for a subtle sweetness and color)
½cupfinely chopped onion (I like to mince it super small so it blends right in)
1cupreal mayonnaise (go full-fat for that classic creamy texture)
1cupplain Greek yogurt (keeps it creamy but lightens it up a bit)
2tablespoonsnonfat milk – If it’s too thick, stir in a little extra
2teaspoonshoney (just a hint to balance everything out)
Use salt and freshly ground black pepper, according to preference.
2tablespoonschopped fresh parsley (totally optional, but adds color and a fresh finish)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until just past al dente—about 1–2 minutes longer than the package says. You want it to be tender, but not too soft.
Rinse and Cool: Drain the cooked macaroni and rinse with cold water to stop the cooking. Let it cool to room temperature, or chill in the fridge.
Make the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, milk, honey, and apple cider vinegar until smooth and creamy.
Mix Dressing with Pasta: Pour the dressing over the cooled macaroni. Gently stir with a spatula until the pasta is thoroughly coated.
Add Veggies: Fold in the shredded carrots and chopped onion. Season with a little salt, if desired.
Chill Before Serving: Cover and refrigerate for at least 2 hours (or overnight) to let the flavors come together.
Serve: Stir gently before serving. Enjoy chilled as a classic Hawaiian-style side dish!